Buffalo Chicken Thighs with Salad Wedges

Ingredients

• 12 chicken thigh tops (150 g each)
• 4 Garlic cloves
• Sea salt
• 1 tsp raw cane sugar
• 1 tsp smoked paprika powder
• 1 tsp Dried oregano
• 100 g Greek yogurt
• 100 g sour cream or buttermilk
• 3 tbsp white wine vinegar
• 1 tbsp Worcestershire sauce
• 5 g dill (1 handful)
• 5 g parsley (1 handful)
• 1 iceberg lettuce
• 60 g hazelnuts (4 tbsp)
• 150 g butter
• 100 ml Tabasco

Instructions

1. 1.

   Trim and pat dry chicken thighs. Peel garlic and finely mince. Mix ½ tsp garlic, 1 tsp salt, sugar, paprika, oregano with chicken in a bowl and refrigerate covered for about 4 hours.

2. 2.

   Brown the chicken parts skin side down on a hot grill for ~10 minutes until crisp. Move coals aside for indirect heat, cover, and cook for about 35 minutes until done.

3. 3.

   Meanwhile whisk ½ tsp garlic with yogurt, sour cream, vinegar, and Worcestershire sauce to make ranch dressing.

4. 4.

   Wash herbs, dry, strip leaves, roughly chop; add half to the sour cream mix, set aside the rest.

5. 5.

   Cut iceberg lettuce into six wedges, wash, pat dry. Toast hazelnuts in a hot pan without oil for 3 minutes at medium heat, cool ~10 minutes, then coarsely chop.

6. 6.

   Melt butter in a pot for buffalo sauce. Add remaining garlic and brown lightly over low heat for 3–4 minutes. Season with Tabasco and salt to taste.

7. 7.

   Arrange chicken on a plate, drizzle sauce over it. Place salad wedges beside, pour ranch dressing, and sprinkle with remaining herbs and hazelnuts.